NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Part-skim ricotta cheese

0.5 cup Liquid egg whites

1 large Egg Egg

0.25 cup Oat flour

0.25 cup Non-fat plain Greek yogurt

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Vanilla extract

1 tsp Baking powder

0.13 tsp Sea salt

0.25 tsp Coconut oil

PREPARATION

• 1

  In a large bowl, whisk together the ricotta cheese, egg whites, whole egg, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.

• 2

  Gently fold in the oat flour, baking powder, and sea salt until just combined, being careful not to overmix the batter.

• 3

  Fold in half of the fresh blueberries to distribute them evenly throughout the mixture.

• 4

  Heat a non-stick skillet over medium-low heat and lightly coat with the coconut oil.

• 5

  Pour 1/4 cup of batter for each pancake onto the skillet and top with the remaining blueberries.

• 6

  Cook for 3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 7

  Serve the pancakes warm, topped with an optional extra dollop of yogurt.